Yesterday was Earth Day and what better way is there than to celebrate it with another purpose DIY, am I right? Not long ago we still had an IKEA MICKE desk in our apartment that we just recently sold to make room for a dining table. We live on 45 square meters in an apartment under the roof. Which makes it extra tiny due to the roof sloping! I’ll post an update on our new living room layout soon but first let’s get back to that MICKE office desk. Funny as it is I owned the exact same one in the same color combination in Wiesbaden which I sold when I moved in with Chris. But we still had the one at his place.
I love egg recipes as you could already see at my eggs in mustard sauce recipe. Now that Easter is over I am left again with a lot of hardboiled eggs. This time I present to you another german traditional recipe to use up those hardboilded eggs. Well at least in Hessen and especially in Frankfurt. It’s called Frankfuter Grüne Sauce or “Frankfotter Grie Soß” as we say around here (it’s just a dialect). It directly translates into green sauce. Which is just a way to obvious name for it😉 This recipe is pretty light if you prepare it the way I did. Some other versions call for a mayonnaise base which I think is too heavy and unhealthy.
Grüne Sauce is a herb based sauce and traditionally consists of at least of 7 different herbs: Parsley, chives, chervil, borage, sorrel, garden cress and salad burnet. This builds the base but you can add as many different herbs as you want and what your garden offers. It’s the perfect spring dish get a lot of healthy herbs in your diet. It’s basically a smoothie that you eat. Well at least sort of. In Germany they sell packages of those herbs combined in many supermarkets which makes is super easy to prepare. The season for this recipe starts around Holy Thursday (Thursday before Easter) till fall.
Feeling hungry? Let’s get started!
Chris and I took a week off work to go on a hiking adventure at Majorca, Spain. Majorca also called Mallorca belongs to the Balearic Islands and is also the biggest. Its Lichtes in the Mediterranean. We stayed at the Cooee Hotel in Calla Bona right at the Ocean. We took the week before Easter off so we got two extra free days due to the holiday. Smart, eh? Also Majorca in March is less crowded and don’t be fooled by S’Arenal and what you think you know of that island. Actually Majorca is pretty popular for hikes and bike tours in spring and fall when it’s not too hot to get active. If you’re lucky you also get to enjoy the almond blossoms which show between February and March. Continue reading
Here comes my absolutely favorite recipe of all time. If anyone asks me what my favorite food is, I’ll always say it’s Königsberger Klopse. Outside of Germany almost nobody knows this dish. It’s a very traditonal and old German recipe. It’s definitely comfort food and goes perfectly with the fall and winter seasons. We usually eat it with boiled and salted potatoes and in some housholds rice is eaten with it as well.
The meal is named for the Prussian city of Königsberg. The meatballs in this recipe can be made from minced veal, though we often substitute it for less expensive beef or pork.
Funny story is that my grandma from my moms side of the family and my grandpa from my fathers side both where born in Königsberg. So not to be braggy or anything but this Königsberger Klopse recipe is as traditional as it can get
if you are an avid reader of my Blog you know that I moved not even 6 month ago. I now live in a tiny 500 feet apartment under the roof with my boyfriend. It’s really small and I wish we had more space. Do you sometimes dream about what you would do with a spare room? Yeah, me too.
I barely moved any of my furniture to our sloped ceiling place as my boyfriend had it basically all set up already. So my dream spare room would be a Woman Cave were I could invite my girlfriends and have movie nights, beauty sessions or just hang out before we go out. Who says only men are allowed to have one am I right?
Part of my new healthier lifestyle includes nut butter. And yes peanut butter is an absolutely classic but I’m talking about a bit more exotic nut butter today. I love the flavor of almonds and I always wanted to buy some almond butter at the store but unfortunately almond butter is actually quiet expensive around here. And sometimes the list of ingredients of premade nut butter contains palm oil which is the worst thing. Just google what the use of palm oil does to our world.
So I decided to make my own homemade almond butter. What to find out how? Keep reading you will be surprised how easy it is!
So this it what you’ll need:
- Raw almonds
Yupp I’m not even kidding that is all! And now this is how to make almond butter out of those little nuts. It’s so easy!
This is how you do it. Pour a cup of almonds in a blender or food processor if you have one. Now this is the important part. Pulse shortly and let it rest for about 10 minutes than pulse again. After that let it rest again for another 10. Keep this cycle going until you reach the consistency you’re going for. Don’t worry in the beginning the nuts will have a coarsely chopped consistency but it will change the more often you pulse. If you like it more crunchy stop earlier for smooth almond butter you have to pulse it quiet a few times.
The break in between allows the natural oil to dissolve out of the nuts so you won’t need to add any other oil to your nut butter that is if you like it less oily. Coconut oil is a great method to add to the flavolur and to give it a super smooth texture. But honestly you don’t really need it.
It’s a little time consuming but well worth it. I used almonds with the shell still on them but you can also use almonds that are already peeled. Whatever you prefer is fine. This spread is perfect for baking, sandwhiches or putting it on Apple slices for a small snack. Plus it’s about 50% cheaper than store bought nut butter. You can even season and therefore costumize it if you like. For a sweeter DIY version try vanilla or cinnamon or you could make it savory and add some salt and chili! Options are endless and I’m sure I won’t be buying any nut butter in a store soon!
There are even more time consuming varieties. You can soak the nuts first in water for up to 12 hours and/or roast the nuts before processing so you get a toasted flavour. I didn’t want to spend a ton of time prepping for it but if you have tried another version feel free to leave a comment below about your experience
I hope you all had a great weekend so far. My week was so busy with work that I was craving something easy for breakfast today. And what better is there as to make porridge aka oatmeal? It’s so easy, fast, filling and delicious. This basic porridge recipe only takes about 5-10 minutes to prepare. Porridge is a great oats based dish that you can eat savory and sweet. We like it sweet around here and like to spice it up once in a while. I might even add some varations at some point.
Let’s make some porridge shall we?